5/8 cup – 130g unsalted butter
3/4 cup – 130g dark chocolate
1 cup – 110g icing sugar
1 cup – 110g granulated sugar
1 cup – 140g all-purpose flour
6 medium eggs
5/8 cup – 210g apricot jam
for the cover
7oz – 200ml heavy cream
1 1/8 cup – 200g dark chocolate
Buttering and flouring a baking sheet.
In a bowl, mix the soft butter, icing sugar to obtain a creamy mixture. Slowly incorporate the yolks, one at a time, and whip everything until you have a dense and fluffy mixture. Melt the chocolate in a bain-marie and add it to the rest.
Beat the egg whites until stiff, sprinkle with the sugar; add them gently to the dough and then sift the flour over them and mix everything with a spoon.
Pour in the dough, even out the surface with a spatula and bake for 55-60 minutes in the oven at 338°F – 170°C.
During the first 10-15 minutes leave the oven door slightly open, then close it again: the cake will have reached the right stage of cooking when, at a slight pressure of the finger, it will be nice and soft. At this point take it out of the oven and place it on a dessert grid, allowing it to rest for about 20 minutes, until it has cooled down completely.
Cut it horizontally in half with a sharp knife. Pass the apricot jam through a strainer, so as to remove any pieces of fruit and obtain a smooth and homogeneous gelatin, heat it slightly and spread a layer on the two discs of the cake and overlap them again. Spread the jam on the outer surface, including the sides, and let it dry.
Prepare the ganache by boiling the cream in a saucepan, and adding the chocolate in pieces once removed from the heat, taking care to mix with a whisk so that the chocolate is all melted. Sprinkle the surface of the cake and let it dry.
Eat after about 2 hours.